1. Preheat oven to 450 degrees Fahrenheit. Mix cornmeal, salt, and baking soda in a large bowl and set aside.
2. Pour soymilk into a large cup and add lemon juice. Stir in egg replacer. Add liquid to cornmeal mixture and stir to combine.
3. Grease a 9 x 12 baking dish (or an 8" square baking dish, a cast-iron skillet, or muffin tins). Fill with cornbread mixture. Dot the top of the batter with margarine and bake until golden, approximately 20 minutes.
Source of recipe: The recipe is inspired by a similar recipe found in Vegetarian Times magazine.

SO HOW'D IT GO?

this looks like a vegan version of the 'classic corn-dodger' recipes (which is where, I believe, the Dodgers derived their name from...the dish was common back then in Brooklyn).....called such because if a stale one were thrown at you, you'd better dodge!! Definitely tasty though.

Well, I altered the recipe and used homemade coconut milk, because it was all I had. It actually came out pretty good. I like the slight tang the lemons gave it. It was a bit heavy, but good. I think I will try it again next time I have soy milk.